I didn’t have the correct-sized loaf pan, so I spooned the batter into English muffin rings instead to make sandwich buns. What a delight…. not only do they look rich and hearty, but the taste brings back wonderful memories of my Bavarian-bread-eating days, which sadly came to an end when I embarked on a gluten-free diet more than 10 years ago.
I didn’t have any cream of tartar on hand so I subbed a bit of aluminum- and gluten-free baking powder and they still came out perfectly. I love the caraway seeds inside; they really lend an authentic taste and texture. Great recipe, Elana.